Tempura Taku

When it first opened in Saitama in 2022, Tempura Taku quickly made waves, earning a spot on the Tabelog Top 100 Tempura list. Just a short time later, chef Takumi Masuda relocated the restaurant to a five-story dining building in Kagurazaka. In under eight months at the new location, it was selected as a Featured Restaurant in the Michelin Guide Tokyo 2025. Masuda has an unconventional background, having never trained at a traditional tempura restaurant. But his sharp instincts and impressive flavor balance have quickly won over fans. He says he moved to Tokyo with a clear purpose—to take on the city’s culinary scene head-on.

The tempura is fried in safflower oil, creating a pale, crisp coating with an airy texture. While the seafood—like Aori ika（bigfin reef squid）paired with salt and lemon, or Kinmedai（splendid alfonsino）served rare—is excellent, it’s the vegetables that really steal the show. Items like shiitake mushrooms and zucchini blossoms have an almost shocking level of flavor clarity.

Depending on the ingredient, Masuda opts for original sauces that go beyond the standard salt or tentsuyu. One example: a dipping sauce made with ume plum paste mixed with shaved katsuobushi, showing a thoughtful creativity in every detail.

Inside, the atmosphere is bright, minimalist, and calming. There are only eight counter seats, creating an intimate setting where guests can watch each piece being fried right in front of them. Masuda hopes diners will savor not just the food but the quiet sense of escape from the everyday.

The restaurant serves just one seating each evening, so guests are encouraged to take their time and enjoy without rush. With buzz continuing to build, now is the perfect time for tempura lovers to secure a reservation—before it becomes even harder to get in.